Mashed potatoes will be 'the fluffiest ever' if you add 1 key ingredient - not milk

When you need a side dish for your dinner that's comforting, filling and tasty, mashed potatoes are always a good idea. Pairing perfectly with chicken, sausages and so much more, they're so easy to make as well - but when it comes to achieving the perfect texture, it trips a lot of people up.

There's nothing worse than a lumpy, stodgy portion of mash when it really should be as light and fluffy as possible. And if you think milk or cream is the secret to this perfect consistency, think again. According to the experts at Simply Recipes, there's one key ingredient that'll transform your mash every single time.

While it's common knowledge that things like butter, cream and salt will all elevate your mashed potatoes, there's one thing that you should never forget to include - and that's iced water.

The tip was originally shared by cookbook author J. Kenji López-Alt, and it couldn't be any simpler. All you need to do is soak your spuds in icy cold water before peeling, cooking and mashing them.

Similar to how it can make chips or roasties more crunchy, ice water will draw out the starch from the spuds, resulting in the 'fluffiest mashed potatoes' you'll ever eat.

How to make the perfect mashed potatoes

To a large bowl, add cold water and a handful of ice cubes before adding in your peeled potatoes and allowing them to soak for an hour.

When the time is up, take the potatoes out carefully. The excess starch will have leaked out and pooled at the bottom of the bowl, and you don't want to disturb it, as it could end up covering the potatoes again.

Then, just fill a pan with cold water and boil the potatoes until they have softened. Using cold water to start will ensure they are cooked more evenly, which is another way to banish lumps and make the potatoes fluffy. Salting the water heavily is also key here, just like you would with pasta.

Then, once the potatoes have been drained, use a ricer to mash them up. According to the experts, this is the 'only' tool that will give them that smooth, creamy consistency - so stay away from the blender or food processor, as this could make them gummy instead.

Finally, adding ingredients like parmesan cheese, garlic, rosemary or chives will make the mashed potatoes taste all the more decadent, so don't shy away from the seasoning. Do this after they've been fully mashed, and use a wooden spoon or spatula to fold it all together.